You thought radishes were just a garnish for salads and vegetable plates, didn’t you? Think again. Creamy and spicy, Radish Lentil Soup is the perfect way to use up the radishes from your garden on a cold fall day. Ingredients: 1 C red lentils 3 C water ¾ – 1 lb radishes ½ onion 1…
Are your kids veggie-phobic? Does the goal of five servings of vegetables a day sound impossible? Veggie Powder to the rescue! What’s Veggie Powder? Veggie Powder is a great way to sneak vegetables into your meals and enhance the nutrition of your soups and casseroles. Since it’s made with dehydrated vegetables, you have a concentrated…
Nettles are one of the first weeds to emerge in the spring and can quickly take over your yard if you give them half a chance. Now you can make good use of them. They are a very nutritious food: high in trace minerals and more nutritious than spinach. They have a diuretic property, so…
It’s asparagus season and hopefully you have more than you know what to do with and are able to share with family and friends. I use only the very top 5-6” of the spears. If any of the remaining stem is still tender, I save it to either dehydrate or make Cream of Asparagus Soup.…
Our family loves this creamy golden-colored soup. Served with hearty bread, it makes the perfect meal on a cold autumn day. If you don’t have Jerusalem artichokes, just about any root will do: parsnip, turnip, rutabaga or even radish. Ingredients: 1 pound Jerusalem artichokes 2 Tbsp lemon juice 2 stalks celery 1 medium onion, diced…
Want a great way to use up left-over turkey? Or how about you just want to make a yummy soup to warm the soul on a winter day? This is the soup for you. Try it once and you’ll be making it again and again. Ingredients: Soup 1 Tbsp olive oil, plus 1-1/2 to 2…